Quiche with Bulgarian cheese and Thyme

Before I got to know the following recipe of quiche, I never did a quiche in my life. For me quiche was spinach and ricotta! And as much as I love shortcrust pastry, spinach and cheese, this COMBO wasn’t my favorite.

Until one day my charming-sweet-smart neighbor Eliane (can’t say else coz she’s gonna be around for a long time hihihi) introduced me to her Quiche with Bulgarian cheese and Thyme. Her recipe had magical powers with immediate effect:)

There was something about this quiche that fascinated me. The addition of the fresh thyme made it fragrantly delicious. The blend of the creamy, crumbly Bulgarian Feta cheese with Mozzarella and Emmenthal made the flavor really kind of hard to describe. I couldn’t wait until I tried it. It sure earned me big smiles from my hubby and guests!!

Ever since, I make more quiches in celebrations. It’s easy, delicious and a crowd pleaser!

I stayed true to Eliane’s recipe, it takes no time to prepare and your friends will ask for the recipe! I did!

“Eliane you have all the credits on this one, and now that I mentioned your name three times can I count on you to host Kaia for a play date while am in Saint-Tropez this week?;-)


Ingredients

  • 1 pack of Shortcrust pastry or “Pâte brisée”
  • 200 gm Cow Bulgarian cheese unsalted, broken into pieces
  • 100 gm  grated Emmenthal cheese
  • 100 gm grated Mozzarella cheese
  • 1/2 cup chopped fresh thyme
  • 1/4 tsp ground black pepper
  • 3/4 tsp salt
  • 1 cup whipping cream
  • 2 tbsp of sesame

Cooking Directions

Before you cook the crust as instructed here-below, compare it with the directions on the pack.

1. Preheat oven to 180°C. Roll out dough on floured surface to 32cm round. Transfer to 25 diameter tart pan. Press to form double-thick sides. Pierce crust all over with fork.

2. Crumble the Bulgarian cheese on the crust. Put fresh ground pepper and salt.
3. Arrange the fresh thyme over the white cheese, followed by the Emmenthal cheese and Mozzarella.
4. Pour the whipping cream and sprinkle with sesame.
5. Place tart pan on oven rack.
6. Bake quiche until crust is golden about 30 minutes. Transfer quiche to rack; cool 10 minutes.

WARNING!!! Contains Inappropriate Photos!

Banoffee Pie is one of my favorite sweets! Full of all things naughty, banoffee pie tastes amazing.

But before I pass you the recipe, I’d like to apologize to all those who are on a strict diet, to all those who are trying hard to fit in a smaller size of jeans, to chicks aiming for a flat belly this summer, to all my friends who are in the middle of their Vela Smooth sessions and to all those who are cutting on carbs. For all the rest, I hope you try this British classic dessert cause it’s irresistible! :)

I admit it’s a sweet dessert, a little bit too sweet than other desserts, the reason why I prefer to do it in a small glass /verrines and to decorate it with dark chocolate.

Banoffee stands for Banana+toffee, these 2 ingredients must have exchanged vows once upon time …and I lived happily ever after.

Banoffee Pie Verrine Style

Ingredients

  • For the base: 60g butter, melted
  • 250g digestive bicuits
  • For the caramel: 100g butter
  • 100g brown sugar
  • 1 can of Condensed Milk
  • For the topping: 4 bananas, sliced
  • Cocoa Powder, to dust
  • Chocolate curls, to decorate
  • Whipping Cream (optional)

Preparation

  1. Place the biscuits in a plastic bag and crush using a rolling pin. Transfer to a bowl and add the melted butter and stir. Divide the mixture into 12 small glasses and press into an even layer. Chill the base while you make the filling.
  2. In a non-stick saucepan place the butter and sugar. When the butter melts and the sugar dissolves add the condensed milk and stir continuously. Bring gently to the boil. As soon as it thickens, remove from heat and allow to cool.
  3. Spread the caramel on the biscuit base evenly and chill for about 1 hour or until firm.
  4. Slice the bananas, dust liberally with cocoa powder and layer over the caramel. Finish with whipping cream and some grated chocolate. Serve.